Toasted Coconut Flakes

Method

1. Check that the coconut is dry and unsweetened. Smell it before toasting and discard any that smells rancid, stale or musty; heat does not restore spoiled coconut. This recipe is for dried flakes, not freshly grated wet coconut.
2. Choose the stovetop or oven method before beginning and prepare a cool tray for stopping the cooking. Measure the coconut so it can lie in a thin layer; use two batches rather than a deep pile.
3. For the stovetop method, put the coconut in a wide dry skillet over low to medium-low heat. Stir steadily for 3–6 minutes, sweeping flakes from the hot centre toward the edge. Lower the heat as soon as the first pale brown patches appear.
4. Turn off the stove when most flakes are pale gold and continue stirring for another 30–60 seconds in the residual heat. Immediately spread onto the cool tray before they become dark brown. Thin desiccated coconut toasts faster than thick flakes.
5. For the oven alternative, heat to 160°C conventional or 145°C fan and spread coconut thinly on a rimmed tray. Bake for about 6–10 minutes, stirring every 2 minutes after the first 4 minutes and watching constantly near the end. Transfer off the hot tray when pale golden.
6. Cool fully in a thin layer, about 15 minutes, before judging crispness. Do not trap warm steam in a jar. Pick out any isolated burnt flakes; if the whole batch tastes bitter, start again rather than mixing it into a dessert.
7. Store in a clean dry airtight container and use within 1 week for best aroma, or freeze for up to 1 month. Use a dry spoon and sprinkle onto rice, cakes or desserts shortly before serving so the flakes keep their texture.